Combine the cranberries, blueberries and raspberries in a medium saucepan. Add in the sugar, Holland House® Sherry Cooking Wine, water, orange zest, orange juice and cinnamon. Stir to combine and then bring to a boil over medium-high heat.
Reduce heat to simmer on low heat and continue to cook until the berries begin to burst and break down and the sauce begins to thicken. Let cool. Keep refrigerated until ready to serve.
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Bold Boost #11: Sauté fresh veggies in 2 Tbsp of olive oil and then finish them off with ½ cup of our Holland House® White Cooking Wine for an easy side.
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